RECIPE: 'Big Marn' Darryl Brohman fires up barbie

RUGBY league legend Darryl "The Big Marn'' Brohman is pulling on his apron, firing up the barbecue and blending his favourite barbecue recipes and league stories in this insightful offering, The Big Marn's Barbeque Cookbook. He shares two of his recipes with Weekend.

Prosciutto prawns

Serves 4

INGREDIENTS: 24 large green king prawns, with middle section peeled and deveined

24 bamboo skewers, soaked in water for 30 minutes, or metal skewers

12-24 slices prosciutto (this depends on how long each slice is)

rocket aioli

4 medium cloves garlic

1⁄2 tsp sea salt

2 egg yolks

1⁄2 tsp lemon juice

1⁄2 cup blanched and well-drained rocket

125ml olive oil

METHOD: Take each prawn and thread it onto a skewer starting from the tail. Roll each prawn in prosciutto so as to cover all the prawn.

The size of the slice of prosciutto will depend on the size of the prawns being used.

Store on a covered plate in the refrigerator until ready to use.

Cook the prawns on a medium-hot flat barbecue plate, turning regularly for even cooking.

When the top (head end) of the prawns is completely white, they are ready to eat.

The prosciutto wraps around the prawn very tightly as it cooks.

For the rocket aioli put the garlic, salt, egg yolk, lemon juice and rocket in a food processor and blend for 30 seconds.

When the mixture is starting to thicken, slowly pour the oil down the feeder shoot. As it takes, you can add the oil a little more quickly until finished.

Use immediately or store for up to five days.

Serve the prawns with aioli for dipping.

Lamb rissoles by The Big Marn.

Lamb rissoles

Serves 6

INGREDIENTS: 500g lamb mince

1 small onion finely diced

½ cup breadcrumbs

¼ cup diced sweet chargrilled capsicum

1 egg

1 clove garlic finely chopped

1 tsp ground cumin

¼ bunch fresh mint, finely chopped (keep some for garnish)

spray oil for cooking

METHOD: Place the mince, onion, breadcrumbs, mint, garlic and cumin in a bowl and combine season with salt and pepper.

Divide mince mixture into six portions and shape each portion into a patty.

Heat barbecue plate or chargrill over medium-low heat. Spray both sides of rissoles with oil.

Cook, turning occasionally, for 12 to 15 minutes or until cooked through.

Serve on platter or make a burger.

This is an edited version of the recipe in The Big Marn's Barbeque Cookbook, by Darryl Brohman, RRP $35, out now through New Holland Publishers Australia.